Ingredients
Scale
- 2 pounds of beef chuck roast, cut into chunks
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 3 carrots, sliced
- 3 potatoes, diced
- 2 cups beef broth
- 1 cup red wine (or additional beef broth)
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- Salt and pepper to taste
- Optional: red food coloring or beet juice for a spooky effect
Instructions
- Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the beef chunks and cook until browned on all sides, about 5-7 minutes.
- Lower the heat to medium. Add chopped onions and garlic, sauté until fragrant and translucent, about 3-4 minutes.
- Stir in carrots, potatoes, tomato paste, thyme, rosemary, bay leaf, salt, and pepper. Cook for another 2-3 minutes to combine flavors.
- Add beef broth and red wine to the pot. For a spooky effect, add a few drops of red food coloring or beet juice. Bring to a boil.
- Reduce heat to low, cover the pot, and simmer for 1.5 to 2 hours until the beef is tender and flavors meld.
- Optional: Serve with carved vegetables or themed garnishes for extra spookiness.
Notes
- For a vegetarian version, substitute beef with hearty mushrooms and use vegetable broth.
- Ensure the stew cools completely before storing in airtight containers.
- Reheat gently on stove or microwave for best results.
- For an extra spooky presentation, serve in hollowed-out pumpkins or bread bowls.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 350 Kcal
- Sugar: 7g
- Sodium: 720mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 80mg